Mediterranean Diet Linked to Lower Dementia Risk, especially for Those Genetically Predisposed
A recent study suggests that adherence to a Mediterranean diet may significantly reduce the risk of dementia and slow cognitive decline, particularly for individuals with a higher genetic predisposition to Alzheimer’s disease. The findings, highlighted by Dr. Shahar Madjar, indicate a strong association between dietary habits and brain health.
Dementia, characterized by a decline in cognitive function impacting daily activities, is frequently enough caused by Alzheimer’s disease. This condition involves the buildup of abnormal proteins – amyloid plaques and Tau tangles – in the brain,disrupting interaction between neurons and ultimately leading to cell death,memory loss,confusion,and personality changes.
Genetic factors play a role in Alzheimer’s risk, with the APOE4 gene (E4) being particularly vital. Individuals can inherit zero, one, or two copies of the E4 gene. Having one copy increases risk, while two copies elevate it by approximately eight to twelve times. However, even with two copies, the risk of developing Alzheimer’s by age 85 remains around 50% to 60%.
The study,led by Yuxi Liu,revealed that a Mediterranean diet was associated with a lower risk of dementia and slower cognitive decline across all participants. The benefits were most pronounced in those at the highest genetic risk, specifically those carrying two copies of the E4 gene. Researchers observed that the diet correlated with healthier patterns in body metabolites – molecules produced during digestion and metabolic processes, described as “smoke signals” of the body’s chemistry. The Mediterranean diet appeared to “clear the air,” mitigating the impact of the E4 genes which otherwise create “thicker smoke” indicating harmful signals.
participants with higher adherence to the Mediterranean diet demonstrated a 23% lower risk of developing dementia compared to those with low adherence. Moreover, this group exhibited brain aging equivalent to being two to three years younger. For individuals with two copies of the E4 gene,the Mediterranean diet was associated with an even more substantial reduction in dementia risk – approximately 40%.
While the study’s findings are promising, it’s important to note some limitations. The participant pool was primarily comprised of European, well-educated individuals (nurses and doctors), potentially limiting the generalizability of the results. Additionally, as an observational study, it cannot definitively prove a cause-and-effect relationship.
Despite these limitations, the strong associations between the Mediterranean diet and reduced dementia risk, especially in those with a genetic predisposition, are compelling.Dr. Madjar recommends prioritizing plant-based foods, using olive oil instead of butter, choosing fish over red meat, and limiting sweets and processed foods to special occasions to support cognitive health.
